I love all sorts of stews.
To me it is winter, home-cooking, comfort, cozy, crust bread, conversations….
This is one by the incomparable Mark Bitman.
I will try it very soon…
Hope you will join me…
Provençal Fish Stew
This dish turns the proportion of fish to vegetables on its head — more vegetables, less fish. There’s enough shrimp and squid to let you know you’re eating a fish stew, but enough chickpeas and spinach to let you know it is something different. A puttanesca-like seasoning of garlic, olives, capers, anchovies and tomato paste flavors the braise.